When the price for citrus in local markets soar, these pickled citrus are just the ticket and so easy to make with sea salt, garlic, chile, and assorted spices. Pured or smashed into a paste, these pickled citrus are very much like yuzu kosho (Japanese condiment made with orange citrus shaped like a hand) ...
Just look at this beautiful fruit from Rincon, Puerto Rico. The mango in the background weighs more than a pound and the avocados to the right of the mango weigh about 8 or 9 oz. The lemons and limes give you some idea of how big that mango and avocado are. ...
According to the Scoville Heat Scale pequin (also spelled piquin) chile peppers are right up there with Tabasco and Cayenne pepper...30,000 SHU to 60,000 SHU. Not as hot as a Scotch Bonnet or habañero pepper but plenty spicy and fruity for my tastes. ...
Canned Tomato Juice: Wash, core, quarter and cook (without added water) over medium heat in a stainless steel pan just until tender and juicy. Run through a food mill or press through a fine mesh sieve (chinoise) to remove skins and seeds. Add salt to taste and 1/2 tsp of citric acid ...
You'll need very firm green (unripe) mangoes for this condiment so they don't break down in the cooking process and retain some texture and sour fruity flavor. Chilies are an a must and the hotter the better to balance out the sweetness. Bell peppers, onions and garlic lend more texture and flavor. ...